Starter:
Dissolve 1 yeast cube or 1 pkt. dry yeast in 1/4 cup warm water.
Add:
1 cup pineapple chunks (drained)
1 cup red Maraschino cherries (drained)
1 cup sliced peaches (drained)
3 cups sugar
(you can also add 1/2 cup brandy at this point)
Mix and stir often. Keep this mixture in a 1/2 gal. jarDO NOT seal completely.
2 weeks later: Add 1 cup peaches (drained) Add 1 cup sugar
2 weeks later: Add 1 cup pineapple chunks (drained) Add 1 cup sugar
2 weeks later: Add 1 cup Maraschino cherries Add 1 cup sugar
Continue every two weeks.....
Do not let the mixture go below 3 cups or it will lose its fermenting power. DO NOT refrigerate.
Note: apricot halves, pear halves or mandarin orange sections can be used in the place of the other fruits
once the starter is made and divided (shared with friends) every 10 days to 2 weeks.
Delicious served over ice cream or cottage cheese or to make fruit cakes.
Cake:
Combine oil and sugar and blend in the eggs. Add dry ingredients (flour, soda) Fold in the fruit mix.
Add pecans and vanilla. Preheat oven to 325 degrees. Bake in bundt pan for about 1 hour 15 min. to 1 hour
30 min. Check with knife before removing from oven. Freezes well!
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